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Tall and impressive, this unique dessert is a treat for the sense with flecks of lemon peel and fresh rosemary. Just wait till you taste it!
This recipe is:
Contest Winning
Nutritional Facts 1 slice equals 756 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 527 mg sodium, 119 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Lemon-Rosemary Layer Cake in Taste of Home December/January 2010, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 13, 2011 by LilyMc90
I made this cake tonight, and it is fantastic! I added a layer of lemon curd for extra lemon flavor. I will definitely make this again.
Reviewed on Jun. 14, 2011 by JesusandMe4u
This cake is such a surprise. When I tell my friends the name their eyebrows raise. When they taste it, their eyebrows practically float right off their foreheads. Delicious!
Reviewed on Apr. 25, 2011 by LBrouse
As others have said, this is a very heavy/dense cake thus I would likely make it as a smaller, 2 layer cake next time. That said, the flavor is wonderful! My husband's eyes lit up at the first bite and he told me to be sure to save the recipe!
Reviewed on Apr. 23, 2011 by justaminit71
I was so excited to try this recipe. It taste delicious. But had more of a muffin texture. A little to dense for my liking. I will make this again but may tweak it a bit.
Reviewed on Apr. 08, 2011 by skullaria
I used just my own chicken's eggs so this cake turned out yellow instead of white. It's very pretty.I give it 5 stars based on the taste of the recipe. It is simply awesome. Well held together and moist and tasty.I did have some problems though with the recipe. I have a glass cake plate and the 3 layers were way too high. I ended up freezing one. Then I had an over abundance of icing.I will make this again, as it was a hit with both kids and adults alike, but next time it will be cupcakes instead of a 3 layer cake.
I used just my own chicken's eggs so this cake turned out yellow instead of white. It's very pretty.
I give it 5 stars based on the taste of the recipe. It is simply awesome. Well held together and moist and tasty.
I did have some problems though with the recipe. I have a glass cake plate and the 3 layers were way too high. I ended up freezing one. Then I had an over abundance of icing.
I will make this again, as it was a hit with both kids and adults alike, but next time it will be cupcakes instead of a 3 layer cake.
Reviewed on Feb. 16, 2011 by tdrost
I have made this many times, and it always gets many compliments. I've even been asked to make it for a Valentine's Banquet two years in a row because it's been so popular. I always double the lemon juice in the frosting (which does make more than enough like someone commented), and I usually add a little more rosemary to the cake. It does well even at high altitude without adjustments.
Reviewed on Sep. 14, 2010 by historyfoodie
Certain desserts possess the ability to make a lasting memory. After trying this delicious cake, I helped my 9 year-old daughter make it for our county fair this summer. It won Best of Show and was raved by the judges. I put in plenty of lemon and doubled the rosemary. Splendid! Cake Love and Perfection!
Reviewed on Jan. 28, 2010 by debrafillingim
I did not make this cake but had it as a friends. It was absolutely delicious. I am considering making it as cupcakes or loaves when I make it myself.
Reviewed on Dec. 26, 2009 by Joyce Lundeen
This may have been the best cake I have every tasted. I love the slightly dense texture, the subtle flavor of the rosemary and the sweet tart flavor of the frosting. One thing I did find is that there was probably 25% more frosting than needed for the cake. But it did not go to waste since a friend gave us a homemade angel food cake. JLL Kansas
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